Crepes are a piece of cake with this Simple Crepe Recipe with Peaches and Cream! Homemade crepes are filled with a cream cheese mixture and topped with fresh sautéed peaches for a delicious dessert or decadent breakfast.
I think it’s a given that I love eggs. I have been waxing poetic about them for years now. In fact, they would probably be part of my death bed meal – a sunny side up egg plus a perfectly cooked steak. That, right there, would be what my dreams are made of.
Because I love eggs so much, it has been such an honor to work with the American Egg Board to not only bring you recipes made with one of my favorite and most used ingredients, but to talk about the egg farmers and how they deliver safe, nutritious, wholesome eggs to our tables.
Today, I wanted to talk a little bit about egg safety, because I feel like people often get scared about salmonella and eggs. But there are some things that you can do to ensure you are treating the eggs so that the risks of any kind of contamination are greatly reduced. Did you know that the risk of contracting salmonella is actually quite low? Only 1 in every 20,000 eggs are thought to be contaminated, so the likelihood that an egg might contain Salmonella is extremely small – 0.005% (five one-thousandths of one percent). At this rate, an average consumer might encounter a contaminated egg once every 84 years. And the number of salmonella incidences had decreased since the 1990s – because the farmers take steps to ensure they are delivering wholesome, fresh eggs to us, and because of food-safety education. There are some things that we can all be doing to reduce the risks of contamination.
*Avoid cross-contamination by washing your hands and any utensils that have come into contact with raw eggs thoroughly.
*Keep eggs separate from other food in your grocery cart and refrigerator.
*Keep eggs between 33-40ºF, and discard any eggs that have been at room temperature for 2 hours or longer.
*Salmonella will be destroyed by heat, so the proper cooking of your eggs will kill any of the bacteria if it is present.
Now that we are all clear on safe handling and cooking procedures, I’ve got a recipe for you. I love, love crepes, and they are a great way to have a nice egg-centered breakfast or dessert.
This Simple Crepe Recipe with Peaches and Cream is pretty much a dream. Seriously – the crepes are perfect, and the cream cheese filling and the sautéed peaches come together to form a dish that no one will want to stop eating.
I think that people often think that crepes are hard to make, or something that they can’t make at home without special equipment. Well, I’m here to tell you that is false!! Crepes are actually really easy to make. They take a little more time, just because you make them one at a time, but believe me – they are totally worth it. I just use a simple non-stick pan, and it totally works. No need for a special crepe pan!
I simply add the ingredients to a blender and pulse a few times to combine all of the ingredients. Then let the batter sit for 30 minutes so that the flour can absorb the liquid. Then you’ll use just a small amount of batter for each crepe – just enough to cover the bottom of the pan.
Once your crepes are made, you can fill them with this creamy cheesecake filling and top them with sautéed peaches. I look forward to peach season every year and I couldn’t wait to start using them this year!!
I think this simple crepe recipe is the perfect way to splurge for breakfast, or it’s a great way to end a meal. I could eat them any time of day!!
- 1 cup milk
- 1 cup water
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ cup butter, melted and slightly cooled
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup butter
- 1 cup brown sugar
- 6 cups peeled, sliced peaches
- ½ teaspoon almond extract
- In a blender, combine the milk, water, eggs and vanilla extract. Pulse to combine. Add in the flour, sugar and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.
- While the batter is sitting, make the filling. In a large bowl, beat the cream until stiff peaks have formed. Set aside. In another bowl, beat the cream cheese until it is smooth, then slowly add in the powdered sugar until combined. Beat in the extracts. Add about ¼ of the whipped cream to the mixture and stir with a rubber spatula. Add the remaining cream and fold it in gently. Refrigerate the mixture until needed.
- To make the crepes, very lightly butter a large skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about ¼ cup of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning - sometimes I need to again halfway through, but not usually.)
- To make the peaches, melt the butter in a large skillet. Add the sugar and stir to combine, then add in the peaches. Cook until the peaches start to get soft and give up some of their juices and a syrupy sauce is created, a few minutes. Turn the heat off and stir in the almond extract.
- To serve, spread some of the cream over a crepe, then fold in half twice. Top with the peaches. I like this best when the peaches are warm, but it’s also good when the peaches are cold.
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I am in a working relationship with the American Egg Board, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.